GLG Teams
Kitchen Manager – The 5 Spot Midtown
The 5 Spot Midtown is Seeking an Exceptional, Experienced Kitchen Manager to lead the Heart-of-House team of a fast-paced kitchen in a fast-casual neighborhood restaurant with bar program.
This location requires a strong management team willing to run the restaurant as if it were their own. Your General Manager and Senior Management team will empower you to do so by giving you the tools and support you'll need to be successful!
You bring the passion—we’ll provide the path! Our ideal management candidate is passionate about hospitality and driven to build a long-term career in the industry. At our core, we believe in developing our team from within, offering the tools, training, and support needed to build lasting careers. If you're looking for a meaningful career path, are committed to exceptional guest service, and have the desire to lead and inspire, we want to hear from you.
Why join us? Here’s what sets us apart. We offer:
a positive, safe work environment with zero tolerance for harassment of any kind.
highly competitive pay with the opportunity for quarterly bonuses based on benchmarks that YOU control as the Kitchen Manager/Chef.
a 401K with company match.
highly subsidized major medical coverage for our management team.
additional insurance options to include but not limited to dental, vision, accidental, short-term disability insurance.
free shift meals.
free mental healthcare for all employees through a partnership with Heads Up Guidance Services in Savannah.
paid time off.
a seat at the decision-making table for all members of our management team.
We believe that a happy, healthy team member is a better, more productive team member. We strive to help every employee in our company reach this goal!
Our focus is on the overall experience of the customer as well as the work environment of our team. This requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, The 5 Spot strives to excel on all levels. If this sounds like an environment in which you could thrive, we want you to become part of our team!
Job Summary Directly responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained, including high levels of employee retention, guest service and satisfaction and food quality.
Kitchen Manager duties will include, but are not limited to:
Knowledge and promotion of The 5 Spot culture and brand.
Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis.
Maintaining and contributing to a safe and respectful working environment for both staff and customers through proper staff training, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines.
Supporting the actions and decisions of Management.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Supervise and participate in kitchen cleaning.
Control inventories of food, equipment, and smallwares and report shortages to Management.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary.
Coordinate a variety of services, such as waste removal and pest control.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Responsible for performing mock health inspections on a regular basis.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, evaluating workers and work procedures to ensure quality standards and service. Prepare and administer positive employee feedback and disciplinary measures and perform employee performance appraisals on a timely basis.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Continually strive to develop kitchen staff in all areas of managerial and professional development.
Schedule labor as required by anticipated business activity while ensuring that all kitchen positions are staffed when and as needed and labor cost objectives are met.
Analyze operational problems and implement creative solutions to areas of potential improvement.
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
Attend all scheduled employee meetings and offer suggestions for improvement.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Job Requirements. The ideal candidate will have:
We feel that drive, determination and desire to be part of a strong team are more important than years served. If you have heart of house experience in any level of management and feel you are ready to become a KM, reach out to us regardless of your previous job titles.
The ability to manage a team.
The availability to work mornings, weekends, and holidays.
Reliable transportation.
Excellent basic mathematical skills.
Excellent interpersonal, organizational and problem-solving skills.
Exceptional self-discipline.
The ability to think on your feet and act intuitively.
The ability to stand on your feet for 8 hours, lift up to 50 lbs., bend and reach.
Stamina and availability to work 50 to 60 hours per week (though working that many hours per week would be very rare and would only occur in the event that your kitchen is understaffed or improperly staffed. We will give you the autonomy to control both of those things.)
Compensation GLGSAV is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew’s Eatery, The 5 Spot Sandfly, Abe’s on Lincoln and The 5 Spot Richmond Hill. Serving delicious, approachable food and drinks in uniquely beautiful, family-friendly atmospheres with exceptional guest service is our specialty!
#J-18808-Ljbffr
This location requires a strong management team willing to run the restaurant as if it were their own. Your General Manager and Senior Management team will empower you to do so by giving you the tools and support you'll need to be successful!
You bring the passion—we’ll provide the path! Our ideal management candidate is passionate about hospitality and driven to build a long-term career in the industry. At our core, we believe in developing our team from within, offering the tools, training, and support needed to build lasting careers. If you're looking for a meaningful career path, are committed to exceptional guest service, and have the desire to lead and inspire, we want to hear from you.
Why join us? Here’s what sets us apart. We offer:
a positive, safe work environment with zero tolerance for harassment of any kind.
highly competitive pay with the opportunity for quarterly bonuses based on benchmarks that YOU control as the Kitchen Manager/Chef.
a 401K with company match.
highly subsidized major medical coverage for our management team.
additional insurance options to include but not limited to dental, vision, accidental, short-term disability insurance.
free shift meals.
free mental healthcare for all employees through a partnership with Heads Up Guidance Services in Savannah.
paid time off.
a seat at the decision-making table for all members of our management team.
We believe that a happy, healthy team member is a better, more productive team member. We strive to help every employee in our company reach this goal!
Our focus is on the overall experience of the customer as well as the work environment of our team. This requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, The 5 Spot strives to excel on all levels. If this sounds like an environment in which you could thrive, we want you to become part of our team!
Job Summary Directly responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained, including high levels of employee retention, guest service and satisfaction and food quality.
Kitchen Manager duties will include, but are not limited to:
Knowledge and promotion of The 5 Spot culture and brand.
Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis.
Maintaining and contributing to a safe and respectful working environment for both staff and customers through proper staff training, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines.
Supporting the actions and decisions of Management.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Supervise and participate in kitchen cleaning.
Control inventories of food, equipment, and smallwares and report shortages to Management.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary.
Coordinate a variety of services, such as waste removal and pest control.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Responsible for performing mock health inspections on a regular basis.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, evaluating workers and work procedures to ensure quality standards and service. Prepare and administer positive employee feedback and disciplinary measures and perform employee performance appraisals on a timely basis.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Continually strive to develop kitchen staff in all areas of managerial and professional development.
Schedule labor as required by anticipated business activity while ensuring that all kitchen positions are staffed when and as needed and labor cost objectives are met.
Analyze operational problems and implement creative solutions to areas of potential improvement.
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
Attend all scheduled employee meetings and offer suggestions for improvement.
Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Job Requirements. The ideal candidate will have:
We feel that drive, determination and desire to be part of a strong team are more important than years served. If you have heart of house experience in any level of management and feel you are ready to become a KM, reach out to us regardless of your previous job titles.
The ability to manage a team.
The availability to work mornings, weekends, and holidays.
Reliable transportation.
Excellent basic mathematical skills.
Excellent interpersonal, organizational and problem-solving skills.
Exceptional self-discipline.
The ability to think on your feet and act intuitively.
The ability to stand on your feet for 8 hours, lift up to 50 lbs., bend and reach.
Stamina and availability to work 50 to 60 hours per week (though working that many hours per week would be very rare and would only occur in the event that your kitchen is understaffed or improperly staffed. We will give you the autonomy to control both of those things.)
Compensation GLGSAV is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew’s Eatery, The 5 Spot Sandfly, Abe’s on Lincoln and The 5 Spot Richmond Hill. Serving delicious, approachable food and drinks in uniquely beautiful, family-friendly atmospheres with exceptional guest service is our specialty!
#J-18808-Ljbffr